I mean that I decided to take the advice of Colorado author and apron historian EllynAnne Geisel and “put the give back in Thanksgiving” by preparing a handmade treat, wrapping it in an apron, and delivering it to the home of some friends that have recently experienced a tough time.

And that’s all there is to it. Geisel’s whole idea is that we do something kind for someone else on the eve of Thanksgiving. You can watch and listen to her talk about it in the video posted above.

[media-credit id=21 align=”alignleft” width=”300″][/media-credit] This funky gift was the inspiration for the apron I decided to make for National Tie One On Day.

FIRST, THE APRON…

I decided to make one. Although there are gads of free apron patterns online, I reached for a very simple handmade apron fashioned from what looks to be a vintage bed sheet or bistro curtain (at right). This was recently gifted to me by a friend; I copied its construction.

Step 5: Position and pin the ruffled edge of the apron front between the folded and pressed belt “sandwich,” then stitch and finish the ends of the belt.

[media-credit id=21 align=”alignright” width=”223″][/media-credit] A colleague models my finished National Tie One On Day apron.

Step 6: Cut a second piece of the belt fabric that’s roughly the same width but slightly shorter than your original belt piece. Fold, press and stitch a hem all the way around this piece, then use it to create a second, much more dramatic ruffle that measures the same length as the apron front.

Step 7: Stitch the second ruffle to the bottom of the apron front. Then, if you like, add a pocket.

SECOND, THE TREAT…

[media-credit name=”Elana Ashanti Jefferson” align=”alignleft” width=”150″][/media-credit] Grapefruit is abundant and affordable this time of year.

This recipe couldn’t be easier. But it is time consuming. This is a good one to start and then come back to throughout the course of an afternoon or evening.

Also, when it comes to candied citrus rind, a little goes a long way. I doubled the recipe to have extras, then learned that the final product is so flavorful that bite-size pieces are more than sufficient.

Finally, don’t rush the boil or the drying time as the results will be less satisfactory.

1. Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.

[media-credit id=21 align=”alignright” width=”150″][/media-credit]I was afraid the peeling would be tedious, then figured out how to slip my thumbs under the peel at either end, which expedited the chore. I chose to freeze the leftover fruit for future uses.

2. Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.

3. After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.

4. When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.

[media-credit id=21 align=”alignleft” width=”150″][/media-credit] Since I was already dipping, I decided to add some store-bought shortbread cookies to the box.

5. Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.

[media-credit id=21 align=”alignleft” width=”150″][/media-credit] Packaged treats are ready to be wrapped and delivered.

6. Whatever variation you choose, present the peels on a plate or in a small bowl or in petit fours cups. Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.

[media-credit id=21 align=”aligncenter” width=”495″][/media-credit] My bundle was not quite as tidy as EllynAnne Geisel’s apron-wrapped loaves of bread, but I think it will get the point across, thanks in part to the free, printable note cards available at apronmemories.com/tie-one-on-day.

Becky Hensley is the co-founder of Share Denver - a community craft space in Park Hill. She's also the proud Ninja-in Chief of the Denver Craft Ninjas -- a women’s crafting collective dedicated to keeping the DIY spirit alive through laughter, shared skills, and cocktails.

Colorado native Mark Montano is an international designer, artist, author and television personality. He has appeared on TLC’s “While You Were Out” and “10 Years Younger,” as well as “My Celebrity Home” on the Style Network, “She’s Moving In” on We TV, “The Tony Danza Show” on ABC, and “My Home 2.0” on Fox.